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John Veneri’s Ono Tailgate Teriyaki Imua’s Broke Da Mouth Ribs

Broadcast date: 9/11/05

John Veneri’s Ono Tailgate Teriyaki

1 cup Aloha BBQ sauce
1 cup sugar/brown sugar if you prefer a sweeter sauce
2 cloves of garlic: pressed
green onions: to taste
thinly sliced ginger: to taste
wine: to taste
3 lbs Teriyaki meat
Any teriyaki meat will do/suggest that cross rib-roast sliced by your butcher
would be the best choice.
Create 1/2 the recipe for the marinade/marinade meat overnight

Combine ingredients in a large pot. After searing meat on both sides, place in pot and bring to a boil. Remove from heat. Cool for a few minutes. Ready to eat!

Imua’s Broke Da Mouth Ribs

2 cups chopped garlic
1 cup green onions
1/2 cup oyster sauce
Tabasco to taste
32 oz ketchup
1lb brown sugar
5lbs ribs

In a large pot with enough water to cover ribs, bring to a boil. Place individually cut ribs in pot. Reduce heat and simmer ribs for one hour. Remove ribs and pat dry with paper towels.

Combine ingredients in a large bowl. Bowl should be large enough so ribs can be immersed in sauce. Dip individual ribs in sauce and liberally baste ribs. Remove from sauce and place ribs in a zip lock plastic bag. Marinade overnight in refrigerator. Save remainder of the sauce for basting when barbecuing. Place on grill/low heat. Turn ribs often and continue to baste. Because the ribs are already cooked, grill until meat is caramelized. Remove from grill and enjoy.